Cuisinart DLC-2007N manual Basic Vinaigrette, Pesto, tablespoons Dijon-style mustard

Basic Vinaigrette

This basic vinaigrette is perfect for a crisp green salad.

Makes about 3/4 cup

1	clove garlic, peeled	1/4	teaspoon freshly ground pepper
2	tablespoons Dijon-style mustard	1/3	cup extra virgin olive oil
1/4	cup wine vinegar	1/3	cup vegetable oil
1/2	teaspoon kosher salt

Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop, 10 seconds. Scrape the work bowl. Add the mustard, vinegar, salt, and pep- per. Process to combine, 10 seconds; scrape the work bowl. With the machine running, add the oils in a slow, steady stream, about 45 seconds. Process until emulsified. Refrigerate unused portions; bring to room temperature before using. Process for 10 seconds to emulsify if separation has occurred.

Note: Basic Vinaigrette may be modified by changing the flavor of the vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes.

Preparation: 5 minutes

Nutritional analysis per tablespoon:

Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12 g

sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g

Pesto

Our pesto is lower in fat than traditional pestos, and just as flavorful.

Makes 3/4 cup

1	ounce Reggiano Parmesan,	2 to 4	tablespoons extra virgin olive oil
	cut in 1/2-inch pieces	2	tablespoons lightly toasted pine nuts
1	clove garlic		or walnuts
2	cups packed fresh basil leaves,	1/4	teaspoon salt
	washed and dried

Insert the metal blade. With the machine running, drop the cheese down the feed tube and process to chop, about 10 seconds. Remove and reserve. With the machine running, drop the garlic clove down the feed tube; process to chop, about 5 seconds. Scrape down the sides of the work bowl. Add the basil to the work bowl. Pulse to chop, 20 to 30 times. Scrape down the sides of the work bowl. With the machine running, add the olive oil to taste in a slow drizzle. Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse to incorporate and chop the nuts. Transfer to a jar to store. Let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Preparation: 5 to 10 minutes

Recipe analysis per 1/2 tablespoon serving:

Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g

sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g

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